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Garlicky Sautéed Spinach and Kale
Ingredients
Equipment
Method
Prep
- Strip the kale leaves from the stems and roughly chop. Rinse and dry well. Measure out the spinach and set aside.
- Thinly slice the garlic cloves. Zest the lemon, then cut it and measure the lemon juice.
- Chop the parsley for the breadcrumb topping.
Do
- In a small skillet over medium heat, add 1 tablespoon olive oil. Add the breadcrumbs and a pinch of salt. Cook, stirring often, for 3 to 4 minutes until golden and crisp. Remove from heat, stir in the parsley, and set aside.
- Heat the remaining olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 30 to 60 seconds until fragrant and just starting to turn pale golden.
- Add the kale and 2 tablespoons of water. Toss, cover, and cook for 2 minutes until slightly tender.
- Uncover, add the spinach, and cook for 1 to 2 minutes more, tossing until wilted and combined.
- Remove from heat. Add the lemon zest and lemon juice, then season with salt and black pepper to taste.
- Transfer to a serving dish and top with the toasted breadcrumbs right before serving.
Notes
This dish is built around contrast: soft greens, sharp lemon, warm garlic, and a crisp topping.
Best served immediately after assembling.
Level-up ideas + make it your own
Level-up ideas + make it your own
- Add 1 teaspoon capers to the breadcrumbs for a briny hit
- Finish with a spoon of chili crisp for deeper heat
- Add a small handful of toasted pine nuts or almonds for extra crunch
- Swap parsley for dill when pairing with salmon
